- Pork Tenderloin
- Orange Juice
- Soy Sauce
- Dried Oregano
- Red Pepper Flakes
- Baby Potatoes
- Dried Herbs (your preference)
- Garlic Powder
- Corn on the Cob
For the Marinated Pork Tenderloin:
I cut a 2 pound tenderloin in half and froze the other half for another use. I marinated the pork for a few hours in a cup of orange juice, a couple splashes of soy sauce, salt, pepper, a pinch of dried oregano, a pinch of red pepper flakes, some chopped garlic and a good drizzle of honey.
Then (reserving the marinade liquid), I seared all sides on high in a pan on the stove top in a drizzle of olive oil. I purchased a three-pack of disposable aluminum small pans with the cardboard lids for about a buck, so I used one of those to cook the pork in once it went into the slow cooker. Pour the reserved marinade over the pork in the disposable pan and seal well. Place in the bottom of your slow cooker. If you didn't have a tin pan, you could double wrap the tenderloin in foil, pour the marinade over and seal really well.
For the Butter & Herb Potatoes:
I used about 12 of the little yellow potatoes. Scrub the potatoes, leave the skin on, cut into bite-size chunks and place on a large piece of foil coated with non-stick spray. Dot with butter, sprinkle with salt, pepper, garlic powder and whatever dried herbs you prefer with potatoes ... then drizzle with a little olive oil.
Wrap up potatoes in foil and seal tightly. Place on top of pork in slow cooker.
For the Corn on the Cob:
Take four cleaned cobs of corn and place them each on their own piece of foil. Dot with a couple pats of butter and sprinkle with salt and pepper.
Roll up and seal ends tightly. Place on top of potatoes in slow cooker.
Cook on high for four - five hours. I did open up the pork and the potatoes and browned them for about 15 minutes on 450º in the oven when they were done in the slow cooker, but this is optional.